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La Nouvelle Auberge
Alsatian
An old coaching inn on the edge of the Munster Valley, with exposed timberwork upstairs and a more casual bistro running weekday lunches below. The chef, a Breton who trained under Bernard Loiseau, has spent years cooking his way into Alsatian produce, and it shows in dishes that are precise without announcing themselves. One Michelin star.
The awards strongest first
- Michelin Guide 1 Star
One number, weighted & current 86
How we scoreThe dishes from the writeups
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Medallion of pike-perch
“medallion of pike-perch, medley of salsify and endives, creamy broth with black truffle”
Michelin Guide -
Creamy broth with black truffle
“medallion of pike-perch, medley of salsify and endives, creamy broth with black truffle”
Michelin Guide
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